Avocado Soup, Corn And Tomato Garnish

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Dutch		1	Servings

INGREDIENTS

1	T	Canola oil
2		Yellow onions, chopped
		about 2 cups
4		Cloves garlic, chopped
2		Jalapeno chiles, stemmed
		seeded if desired and
		minced
4		Ripe Haas avocados, peeled
		and cut into chunks up
		to
1	qt	Chicken stock
1/2	c	Crema, creme fraiche or sour
		cream
1/2	c	Chopped cilantro
2	T	Freshly squeezed lime juice
2		Ears corn, roasted or
		boiled kernels cut off
		and
		reserved
2		Italian Roma tomatoes
		seeded and diced
2		Scallions, washed and sliced
		into thin rings
1/2	t	Salt
1/4	t	Pepper
1	T	Creme fraiche or sour cream

INSTRUCTIONS

5
Heat oil in Dutch oven (covered pot) over low heat; add onions,
garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or
until translucent. Add avocados and stock and bring to the simmer.
Simmer 15 to 20 minutes or until avocados are soft. Add cream, being
back to a simmer, then puree with immersion blender until very  smooth.
Stir in cilantro (or 1/4 of a "motel-sized" bar of soap???)  and lime
and serve, topped with corn and tomato garnish.  Yield: 4 to 6 servings
Corn and Tomato Garnish:  Stir together corn kernels with all other
ingredients in a small bowl.  Serve 2 spoonfuls on top of Avocado Soup.
Posted to CHILE-HEADS DIGEST by "J. B. Cattley" <jbc@mpx.com.au> on
Nov 21, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1197 Calories From Fat: 574 Total Fat: 63.9g Cholesterol: 87.6mg Sodium: 4323.2mg Potassium: 2543.5mg Carbohydrates: 114.7g Fiber: 12.6g Sugar: 26g Protein: 49.3g